“The Taste” recipe: Yellowfin tuna with sesame crust
1. For the cream, remove the tough stems from the parsley and juice the leaves. Blanch the spinach in boiling salted water for 10 seconds. Remove, immediately plunge into ice water, drain, and squeeze out the excess liquid. Juice the spinach as well.
- 2 bunches of flat-leaf parsley
- 100 g Babysinat
- 1 EL Crème Fraîche
- 1 TL Xanthan
- 1 pinch of sugar
- 1 pinch of salt
- freshly ground black pepper
- 2 ripe vine tomatoes
- 1 tbsp sugar
- 1 stalk of lemongrass
- 2 kaffir lime leaves
- 1 sprig of rosemary
- 1/2 small papaya
- 1 tsp sesame oil
- 1 splash of organic lime juice
- 2 wonton wrappers (frozen; from an Asian market)
- 1 tbsp black sesame seeds
- 20 g melted butter
- 280 g Yellowfin Tuna
- Zest of 1 organic lime
- 1 tsp coriander seeds
- 2 tbsp white sesame seeds
- 1 tbsp olive oil
- Sea salt flakes (e.g. from Maldon) for garnish
- Juicer
- piping bag
- For the cream, remove the tough stems from the parsley and juice the leaves. Blanch the spinach in boiling salted water for 10 seconds. Remove, immediately plunge into ice water, drain, and squeeze out the excess liquid. Juice the spinach as well. Combine both juices with 1 tablespoon of crème fraîche, xanthan gum, salt, and pepper, and blend with an immersion blender until creamy. Transfer the mixture to a piping bag and chill in the refrigerator until ready to serve.
- To make the tomatoes, halve them and carefully scoop out the seeds and membranes with a spoon. In a saucepan, heat 100 ml of water with sugar, crushed lemongrass, kaffir lime leaves, and rosemary, and reduce the liquid until syrupy. Remove the pan from the heat, let the mixture cool slightly, and then gently fold in the tomato hearts. Set aside.
- Peel the papaya, halve it, remove the seeds, and dice the flesh finely. Season with sesame oil, a squeeze of lime juice, and salt. Set aside.
- For the chips, preheat the oven to 180°C (350°F) convection. Arrange the wonton wrappers on a baking sheet lined with parchment paper, brush with butter, sprinkle with black sesame seeds and salt, and bake in the hot oven for 6–8 minutes. Remove, let cool, and break into pieces.
- Cut the yellowfin tuna into two equal pieces. Season with lime zest, salt, and pepper. Toast the coriander seeds in a dry pan over medium heat until fragrant. Transfer to a mortar, grind, and sprinkle over the tuna. Drizzle with a little olive oil. Sprinkle with white sesame seeds and press in lightly.
- Heat the olive oil in a non-stick pan and sear the tuna over medium heat for 1 minute on the sesame-seeded side. Cut the pieces into three strips each.
- Spread a dollop of parsley cream in a line on each plate and arrange the marinated tomato hearts on top. Place the seared tuna on top and arrange the wonton wrappers over it. Add a line of marinated papaya to the side and sprinkle with sea salt flakes before serving.
2. For the hearts, halve the tomatoes and carefully scoop out the seeds and membranes with a spoon. In a saucepan, heat 100 ml of water with sugar, crushed lemongrass, kaffir lime leaves, and rosemary, and reduce the liquid until syrupy. Remove the pan from the heat, let the mixture cool slightly, and fold in the tomato hearts. Set aside.
3. Peel the papaya, halve it, remove the seeds, and dice the flesh finely. Season with sesame oil, a squeeze of lime juice, and salt. Set aside.
4. For the chips, preheat the oven to 180°C (350°F) convection. Arrange the wonton wrappers on a baking sheet lined with parchment paper, brush with butter, sprinkle with black sesame seeds and salt, and bake in the hot oven for 6–8 minutes. Remove, let cool, and break into pieces.
5. Cut the yellowfin tuna into two equal pieces. Season with lime zest, salt, and pepper. Toast the coriander seeds in a dry pan over medium heat until fragrant. Transfer to a mortar, grind, and sprinkle over the tuna. Drizzle with a little olive oil. Sprinkle with white sesame seeds and press in lightly.
6. Heat the olive oil in a coated pan and sear the tuna over medium heat for 1 minute on the sesame-seeded side. Cut the pieces into three strips each.
7. Spread a dollop of parsley cream in a line on each plate and arrange the marinated tomato hearts on top. Place the seared tuna on top and arrange the wonton wrappers over it. Add a line of marinated papaya to the side and sprinkle with sea salt flakes before serving.